Pan-Fried Sweet Potato Fries (Easy & Crispy, Like a Pancake!)
Pan-Fried Sweet Potato Fries (Easy & Crispy, Like a Pancake!)
No Deep-Frying Required! Easy and Delicious Sweet Potato Fries Made Like a Pan-Fried Pancake
Don’t find making sweet potato fries intimidating! You can achieve incredibly crispy and delicious results by simply pan-frying them in plenty of oil, just like making a pancake. This method is easy, uses less oil, and results in a wonderfully crispy exterior with a naturally sweet, soft interior. Perfect for kids’ snacks or as a delightful appetizer for adults.
Ingredients- 1 large sweet potato
- 1 cup (approx. 120ml) tempura flour
- 100ml ice-cold water or carbonated water
- Vegetable oil (generous amount)
Cooking Instructions
Step 1
If you plan to use the sweet potato with the skin on, scrub it thoroughly to clean. You can also sprinkle a little baking soda on it and scrub for an extra clean. Ensuring the sweet potato is free from dirt and debris is key.
Step 2
Slice the cleaned sweet potato thinly, about 0.7 cm thick. Since we’re pan-frying with less oil, avoid slicing them too thick, as this will take longer to cook through and result in a thicker batter coating.
Step 3
In a bowl, add about 1 cup (120ml) of tempura flour. Sifting the flour beforehand can help create a lighter, crispier coating.
Step 4
Pour 100ml of ice-cold water, iced water, or chilled carbonated water into the tempura flour. The batter should be slightly thick, not too runny. Tip: Always use cold water or carbonated water for tempura batter to ensure maximum crispiness. Carbonated water will make the fries even lighter and crispier.
Step 5
Whisk the batter until smooth and well combined, with no lumps. Don’t overmix; it’s fine if it’s not perfectly smooth.
Step 6
Using a non-stick frying pan will prevent the oil from sticking and make cleanup much easier. Pour a generous amount of vegetable oil into the pan – enough to about halfway submerge the sweet potato slices. Heat over medium heat.
Step 7
Dip the sliced sweet potatoes into the batter, ensuring they are evenly coated. Tip: For a thinner coating, you can first lightly coat the sweet potato slices in dry tempura flour before dipping them into the batter. If you prefer a thicker coating, just use the batter.
Step 8
Prepare to transfer the batter-coated sweet potato slices to the preheated pan. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the fries from becoming crispy.
Step 9
Carefully place the battered sweet potato slices into the hot oil, one by one. The oil should be enough to cover about half of the sweet potato. Think of it as ‘frying’ them like you would pan-fry a pancake. This method prevents excessive oil splattering and makes the cooking process much simpler.
Step 10
Once one side is golden brown and crispy, carefully flip the sweet potato slices using chopsticks or tongs.
Step 11
Flip them over and cook the other side until it’s also golden brown and crispy. Flipping them occasionally ensures even cooking and a uniformly crisp texture.
Step 12
Even without deep-frying, pan-frying them like this results in incredibly crispy and delicious sweet potato fries! For an extra touch of sweetness, we love drizzling them with maple syrup or dipping them in it. Enjoy your homemade crispy sweet potato fries!
